Technical Bulletin No. 0032: Kraft Mill Waste Report – The Causes and Reduction of Tastes and Odors in Kraft Mill Wastes

The studies reported in the attached technical bulletin were first reported on by the National Council in 1950. They describe work done on the National Council project at the Institute of Paper Chemistry to identify the components of kraft mill effluents responsible for their taste and odor and examine means for their reduction. The components of kraft effluents thought to be mainly responsible for taste and odor were sulfides and mercaptans and turpentine to a lesser degree. Chlorination was found to be an effective means of reducing the odor of these compounds when mixed with odor-free water.